Kale, Green Bean, and Broccolini Salad with Tahini

This is a kale salad for haters.

What I mean by that is, no matter how weird you find kale to be or how much you hate it, chances are you will probably not hate this salad. The opposite actually, you might find you actually love it! Until I made this Matt wouldn’t eat raw kale, I know I definitely found kale to be a bit weird when I first came across it, and I know I can’t be the only one!

Kale Salad for Haters via Teffy's Perks

We marinate the kale so that it slightly wilts and becomes much softer, making it way more mild then if you were to simply eat it as is. We marinate it with some tahini, olive oil, lemon juice, and apple cider vinegar. A good salad needs a good dressing, and this one gives it such a smooth and luxurious touch! Oh how I love tahini!

The whole salad also has has an amazing texture from the crunchy green beans, broccolini, and sesame seeds, so you won’t get bored of eating pure kale the whole time!

Kale Salad for Haters via Teffy's PerksKale Salad for Haters via Teffy's Perks

You could have this salad on its own, but I love having it with other salads to complement it. Maybe a side of quinoa, buckwheat or millet, smashed avocado, or some veggie patties. Honestly, the options are endless. I make a big batch and add it to anything and everything along the week as it’s super simple to just throw into a bowl and top up with whatever I have in hand.

It’s actually one of those salads that actually gets better the longer you let the flavours mingle, and since you actually want the leaf to wilt it can just sit in your fridge and you won’t have to worry about it going soggy or keeping the dressing on the side.

Kale Salad for Haters via Teffy's Perks

Kale Salad for Haters
 
Author:
Recipe type: Salad, Main, Dinner, Lunch
Cuisine: Vegan, Paleo, Grain Free
Ingredients
Kale Salad
  • 3 large handfuls kale leaves (curly kale is best)
  • 1 bunch (200g) broccolini
  • 1 bunch (200g) green beans, trimmed
  • 3 tbsp black sesame seeds
Tahini Dressing
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • ½ lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp water
  • Salt + pepper
Instructions
  1. Start by making your dressing. Add all the ingredients to a bowl and whisk until it’s all combined and creamy, without any lumps. If you think its too runny add more tahini one teaspoon at a time. Taste and adjust any seasoning.
  2. Add your kale onto a large bowl and pour your dressing over it. Using your hands, massage the dressing into the kale. Really get in there, squeeze, toss, and rub it. You’ll notice it’ll gently start to wilt a little bit, that is what we want! Set aside while you prepare the beans and broccolini.
  3. Boil some water in a saucepan and add a steamer basket with your broccolini and green beans. Steam for 3-4 minutes, just until tender but not wilted. While you steam fill a large bowl with cold water and ice cubes. As soon as your veggies are done add them to the ice cold bowl and blanch them for 3-4 minutes (however long you steamed them for).
  4. Drain, add your awesomely tender and crunchy veggies to the kale, toss so that the dressing coats everything, drizzle some extra tahini on top, add your sesame seeds, and serve!

Quinoa + Beetroot Patties via Teffy's Perks

This salad was inspired by my recent trip to Kitchen by Mike.

Kale, Green Bean, and Broccolini Salad with Tahini

Sydney Eats: Kitchen by Mike

Kale, Green Bean, and Broccolini Salad with Tahini

Quinoa + Beetroot Patties (Gluten Free!)

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